Banana Oatmeal Muffins are a simple and wholesome treat packed with the natural sweetness of ripe bananas and the hearty chew of oats. These muffins are soft, moist, and just a little bit dense, making them a perfect grab-and-go breakfast or a cozy snack any time of day. They have a gentle sweetness that feels comforting without being too sugary.
I love making these muffins when I have a few bananas that are a little too ripe to eat on their own. It feels great to turn them into something tasty and healthy! Plus, the oats add a nice texture and a bit of extra fiber that keeps me feeling full longer. Sometimes I throw in a handful of nuts or a sprinkle of cinnamon just to mix things up.
The best way I enjoy these muffins is still warm from the oven, maybe with a little smear of butter or my favorite jam. They also freeze well, so I often make a batch ahead of time and have them ready whenever I need a quick bite. To me, these Banana Oatmeal Muffins are a simple, everyday kind of happiness that everyone seems to appreciate.
Key Ingredients & Substitutions
Bananas: Using ripe bananas is important because they add natural sweetness and moisture. The riper, the better! If you’re short on bananas, you can add a bit of applesauce or pumpkin puree as a substitute, but the flavor changes a little.
Oats: Rolled oats provide great texture and fiber. You can swap them for quick oats if needed, but the muffins may be a bit denser. For gluten-free options, make sure to use certified gluten-free oats.
Flour: Whole wheat flour adds nuttiness and some extra fiber. You can use all-purpose flour for a lighter texture or try oat flour for a more oat-forward muffin. Just adjust liquid if needed.
Sugar: I prefer brown sugar or coconut sugar here for a deeper sweetness. Honey or maple syrup can work too, but reduce the milk slightly to keep batter consistency right.
Oil & Milk: Vegetable oil keeps muffins moist; coconut oil lends a slight coconut flavor. Milk can be dairy or plant-based like almond or oat milk, depending on what you have or prefer.
How Do You Avoid Overmixing the Muffin Batter?
Overmixing can make your muffins tough and dense. The key is to combine wet and dry ingredients gently and just enough to bring it all together. Here’s how I do it:
- Add the dry mixture to wet ingredients gradually.
- Use a spatula to fold ingredients rather than stirring vigorously.
- Stop mixing as soon as you don’t see dry flour patches.
- Expect the batter to look a bit lumpy—that’s okay!
This helps keep your muffins light and tender while preserving the oats’ chewy texture.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for combining ingredients and smaller ones for prep work, making things easy and tidy.
- Fork or potato masher – perfect for mashing bananas until smooth and creamy.
- Measuring cups and spoons – to keep your ingredients accurate and your muffins just right.
- Whisk or spatula – useful for mixing wet ingredients without overworking the batter.
- Muffin tin and paper liners or spray – ensures your muffins come out easily and keeps cleanup simple.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – add texture and flavor that everyone loves, especially for kids!
- Blueberries or chopped apples – fresh fruit makes these muffins even more moist and fruity.
- Spices like nutmeg or ginger – a pinch of warmth to the banana flavor, perfect for fall or winter.
- Drop cinnamon for a stronger spicy flavor or swirl in some peanut butter for a protein boost.
How to Make Banana Oatmeal Muffins
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas, mashed
- 1 cup rolled oats (plus extra for topping)
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/2 cup raisins, chocolate chips, or chopped nuts
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to bake. So in roughly 30 minutes, you’ll have warm, delicious banana oatmeal muffins ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Baking Setup:
First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin to keep muffins from sticking.
2. Mix Wet Ingredients:
In a large bowl, mash the ripe bananas well using a fork. Then add the vegetable oil, milk, egg, and vanilla extract. Stir everything together until smooth and combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. This helps to distribute everything evenly.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet banana mix, stirring gently just until everything is combined. Be careful not to overmix—the batter should be a bit lumpy and thick.
5. Add Optional Ingredients:
If you’re using raisins, chocolate chips, or nuts, fold them gently into the batter now.
6. Fill Muffin Tin:
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. Sprinkle some extra rolled oats on top of each muffin for a nice crunchy finish.
7. Bake the Muffins:
Place the tin in the oven and bake for 18-22 minutes. Test doneness by inserting a toothpick into the center of a muffin—if it comes out clean, baking is complete.
8. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool fully. Serve warm or at room temperature, and keep leftovers in an airtight container to stay fresh.
Enjoy your easy and hearty Banana Oatmeal Muffins any time you want a tasty, wholesome snack or breakfast treat!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery.
How Do I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in the microwave before eating.
Can I Substitute the Flour?
Absolutely! You can use all-purpose flour instead of whole wheat flour for a lighter texture. Gluten-free flour blends also work well if you need a gluten-free option—just check the blend includes xanthan gum for best results.
What’s the Best Way to Make These Muffins Vegan?
Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based milk and oil. This keeps the muffins moist and delicious without animal products.
